Mediterranean-style Collard and Lentil Stew

Pomptonian: Lentils likely originated in the Near East or Mediterranean and have been food for ancestors since prehistoric times.
They are the oldest known pulse, and one of the earliest domesticated crops. The word lentil comes from the Latin
lens, after its shape of a double convex optic lens.This is an adaptation of a Pomptonian recipe. Make it a main dish
by serving over brown rice, or over roasted sweet potato.
Serves 6

Ingredients

• 1 large onion, diced
• 1 carrot, sliced
• 1 stalk celery, diced
• 3 cloves garlic, smashed
• 2-3 bay leaves, fresh if possible
• Zest of one lemon, chopped
• 2 tablespoons tomato paste
• Salt
• Black pepper
• 3 tablespoons fresh-squeezed lemon juice
• Pinch baking soda
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Pinch chili powder, or to taste
• Pinch ground cumin, or to taste
• Vegetable stock or water
• ½ cup brown lentils, picked through
• 3 cups chopped collard greens

Directions

1. In a large stockpot over medium heat add oil, onions, carrots, celery, garlic, bay leaves, lemon zest, salt and black
   pepper.
2. Saute until onions are beginning to caramelize on the edges, and mixture is aromatic. Stir in tomato paste and
   lemon juice, then stir in baking soda, garlic powder, onion powder, smoked paprika, chili powder, and cumin.
3. Add lentils and water or stock to cover and allow mixture to come to boil.
4. Reduce heat to simmer and let cook for about 15 minutes, adding stock/water to ensure mixture is stew-like.
5. Add chopped collards and simmer until collards are tender – about 10 minutes or more.
6. Taste and adjust seasonings.

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